If you love hot chocolate, you will love these muffins, which incorporate hot chocolate mix right into the batter. And if that isn't enough chocolate for you, these muffins also incorporate chunks of oreos.

In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking is a science — not all baked goods are ideal candidates for whole-wheat, but if you experiment, you’ll find many recipes just as delicious with whole-wheat flour. (To keep it fresh, store it airtight in the freezer.)

Here’s our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored white whole-wheat. For tender-textured treats (cookies, cakes, pie crust), use whole-wheat pastry flour in place of up to 50% of the all-purpose. Whole-wheat pastry flour is lower in protein and milled from a softer wheat — yielding more tender results than regular whole-wheat. Happy baking!